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Author : Kenneth Otto Weil
Publisher :
ISBN 13 :
Total Pages : 228 pages
Book Rating : 4.3/5 (129 download)
Download or read book Dielectric Property Measurements of Liquid Food Systems at Microwave Frequencies written by Kenneth Otto Weil and published by . This book was released on 1971 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Vyacheslav V. Komarov
Publisher : Artech House
ISBN 13 : 160807529X
Total Pages : 186 pages
Book Rating : 4.6/5 (8 download)
Download or read book Handbook of Dielectric and Thermal Properties of Materials at Microwave Frequencies written by Vyacheslav V. Komarov and published by Artech House. This book was released on 2012 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: The application of microwave energy for thermal processing of different materials and substances is a rapidly growing trend in modern science and engineering. In fact, optimal design work involving microwaves is impossible without solid knowledge of the properties of these materials. Heres a practical reference that collects essential data on the dielectric and thermal properties of microwaveable materials, saving you countless hours on projects in a wide range of areas, including microwave design and heating, applied electrodynamics, food science, and medical technology. This unique book provides hard-to-find information on complex dielectric permittivity of media at industrial, scientific, and medical frequencies (430 MHz, 915MHz, 2.45GHz, 5.8 GHz, and 24.125GHz). Written by a leading expert in the field, this authoritative book does an exceptional job at presenting critical data on various materials and explaining what their key characteristics are concerning microwaves.
Author : Tatiana Koutchma
Publisher : Academic Press
ISBN 13 : 0128187166
Total Pages : 174 pages
Book Rating : 4.1/5 (281 download)
Download or read book Microwave and Radio Frequency Heating in Food and Beverages written by Tatiana Koutchma and published by Academic Press. This book was released on 2022-10-06 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product). Provides basic principles and mechanisms of electromagnetic heating and microwave Explores microwave and radio-frequency (RF) effects on quality and nutrients in foods Presents the commercial applications of microwave and RF heating in the pasteurization and sterilization of foods and beverages
Author : Michael E. Wilmer
Publisher :
ISBN 13 :
Total Pages : 74 pages
Book Rating : 4.:/5 (893 download)
Download or read book A Technique for the Measurement of the Dielectric Properties of Liquids at Microwave Frequencies written by Michael E. Wilmer and published by . This book was released on 1966 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William E. Webb
Publisher :
ISBN 13 :
Total Pages : 16 pages
Book Rating : 4.3/5 (91 download)
Download or read book Measurement of Dielectric Properties of Minerals at Microwave Frequencies written by William E. Webb and published by . This book was released on 1986 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Richard Ellsworth Mudgett
Publisher :
ISBN 13 :
Total Pages : 274 pages
Book Rating : 4.:/5 (19 download)
Download or read book A Physical-chemical Basis for Prediction of Dielectric Properties in Liquid and Solid Foods at Ultrahigh and Microwave Frequencies written by Richard Ellsworth Mudgett and published by . This book was released on 1974* with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : M.A. Rao
Publisher : CRC Press
ISBN 13 : 9780824789435
Total Pages : 548 pages
Book Rating : 4.7/5 (894 download)
Download or read book Engineering Properties of Food, Second Edition written by M.A. Rao and published by CRC Press. This book was released on 1994-09-29 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work defines food properties, provides the neccessary theoretical background for each property and evaluates the usefulness of each property in the design and operation of important food processing equipment. This second edition offers new chapters on the thermal properties of frozen foods plus information to estimate heat and mass transport fluxes, dielectric properties and their predictive models, and colourimetric properties and methods of measurement.;A special price is available on request for college or university bookstores requiring five or more copies.
Author : Marc Regier
Publisher : Woodhead Publishing
ISBN 13 : 0081005318
Total Pages : 486 pages
Book Rating : 4.0/5 (81 download)
Download or read book The Microwave Processing of Foods written by Marc Regier and published by Woodhead Publishing. This book was released on 2016-11-01 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. - Provides thoroughly up-to-date information on the basics of microwaves and microwave heating - Discusses the main factors for the successful application of microwaves and the main problems that may arise - Includes current and potential future applications for real-world application as well as new research and advances - Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation
Author : R.P. Singh
Publisher : Springer Science & Business Media
ISBN 13 : 9400923708
Total Pages : 576 pages
Book Rating : 4.4/5 (9 download)
Download or read book Food Properties and Computer-Aided Engineering of Food Processing Systems written by R.P. Singh and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .
Author : Anilkumar G. Gaonkar
Publisher : Elsevier
ISBN 13 : 0080528945
Total Pages : 465 pages
Book Rating : 4.0/5 (85 download)
Download or read book Characterization of Food written by Anilkumar G. Gaonkar and published by Elsevier. This book was released on 1995-09-27 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods.The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included.This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.
Author : Ashim K. Datta
Publisher : CRC Press
ISBN 13 : 9780824704902
Total Pages : 558 pages
Book Rating : 4.7/5 (49 download)
Download or read book Handbook of Microwave Technology for Food Application written by Ashim K. Datta and published by CRC Press. This book was released on 2001-04-27 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."
Author : Laurentia T. Marschoun
Publisher :
ISBN 13 :
Total Pages : 412 pages
Book Rating : 4.:/5 (89 download)
Download or read book Thermal and Dielectric Properties of Cheddar Cheese written by Laurentia T. Marschoun and published by . This book was released on 1998 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 580 pages
Book Rating : 4.E/5 ( download)
Download or read book EPA-600/9 written by and published by . This book was released on 1981-03 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Alvin Robert Ashman
Publisher :
ISBN 13 :
Total Pages : 152 pages
Book Rating : 4.:/5 (16 download)
Download or read book Measurement of the Complex Dielectric Constant of Solids and Liquids at Microwave Frequencies written by Alvin Robert Ashman and published by . This book was released on 1969 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : George B. Awuah
Publisher : CRC Press
ISBN 13 : 143983704X
Total Pages : 426 pages
Book Rating : 4.4/5 (398 download)
Download or read book Radio-Frequency Heating in Food Processing written by George B. Awuah and published by CRC Press. This book was released on 2014-12-04 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have potential benefits over conventional heating options, this state-of-the-art reference: Explains the similarities, differences, advantages, and limitations of RF and microwave heating as applied to agricultural products Describes fiber-optics temperature sensors and their utility in monitoring temperature during RF and microwave heating Discusses the dielectric and thermo-physical properties of agricultural products amenable to RF and microwave heating, presenting measurement techniques, mathematical concepts, and computer simulation models Provides practical perspectives on industrial RF units used in manufacturing food products, addressing free-running oscillators and 50-Ω designs for RF heaters and applicators Uses finite-element formulations to determine design parameters including resonant modes, circuit impedance, and electric field distribution in RF applicators Examines RF-heating effects on microorganisms, enzymes, and food quality attributes for products such as poultry, beef, pork, eggs, fish, milk, fruits, vegetables, and seafood Explores RF-heating applications beyond food processing, such as agricultural product deinfestation, waste treatment, counterfeit prevention, package tracking, and transportation of food from farm to table Radio-Frequency Heating in Food Processing: Principles and Applications supplies an in-depth overview of the fundamental science and engineering principles governing RF applications, as well as a solid understanding of industrial RF unit design options, challenges, and opportunities for development.
Author : Nuri N. Mohsenin
Publisher : CRC Press
ISBN 13 : 9780677061900
Total Pages : 714 pages
Book Rating : 4.0/5 (619 download)
Download or read book Electromagnetic Radiation Properties of Foods and Agricultural Products written by Nuri N. Mohsenin and published by CRC Press. This book was released on 1984 with total page 714 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Helen J. Van Zante
Publisher :
ISBN 13 :
Total Pages : 208 pages
Book Rating : 4.E/5 ( download)
Download or read book The Microwave Oven written by Helen J. Van Zante and published by . This book was released on 1973 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
